Step 1

Soak the soy curls in hot water for 10 minutes. Drain an ring out any excess water.

Step 2

Preheat a large skillet or wok over medium high flame and sautee the onion in a drizzle of olive oil or water until translucent. (Omit oil and use water or veggie stock for WFPB + Plantricious compliance).

Step 3

Add the caraway seeds and chili pepper and continue cooking until the onion begins to caramelize. (Add a little splash of water if needed to create some steam and scrape up any brown bits from the bottom of the pan).

Step 4

Stir in the cabbage with a pinch of sea salt and continue cooking until the cabbage has wilted.

Step 5

Sprinkle the paprika, onion powder and nutritional yeast over the top and toss to coat.

Step 6

Add the rehydrated soy curls to the pan and toss to coat with the cabbage and onions in all the spices. Continue cooking until both the cabbage and the soy curls start to get some color and caramelize. You can add more oil or water if needed again to loosen up the brown bits from the bottom.

Step 7

Taste and season with sea salt and freshly cracked black pepper. Serve with the fresh dill on top with your choice of noodles, or potatoes.

Step 8

To make the recipe compliant you must sautee in a splash of water or veggie stock and completely on it the olive oil from the recipe.